Pork and Beans - Chinese style
Remove the ends and strings from green beans, break into pieces, wash and drain in a colander. Thinly slice a piece of pork and marinate with a clove of minced garlic and light soy sauce. Add a bit of oil to the wok and fast fry the meat. Remove to a dish as soon as the meat is cooked. Add a bit more oil to the wok and stir fry the green beans over medium to high heat until the beans are almost cooked (turn bright green). Add the meat back into the pan. Mash 1-2 cubes of fermented bean curd with a dash of sugar and a dash of soy sauce. Add to the pan with some broth. Simmer for a few minutes and then add corn starch and broth mixture to thicken. Serve with soy sauce and rice.
Wong family recipe - no specific measurements but add 3 cubes of fermented bean curd when cooking enough beans to serve 4 persons.
Remove the ends and strings from green beans, break into pieces, wash and drain in a colander. Thinly slice a piece of pork and marinate with a clove of minced garlic and light soy sauce. Add a bit of oil to the wok and fast fry the meat. Remove to a dish as soon as the meat is cooked. Add a bit more oil to the wok and stir fry the green beans over medium to high heat until the beans are almost cooked (turn bright green). Add the meat back into the pan. Mash 1-2 cubes of fermented bean curd with a dash of sugar and a dash of soy sauce. Add to the pan with some broth. Simmer for a few minutes and then add corn starch and broth mixture to thicken. Serve with soy sauce and rice.
Wong family recipe - no specific measurements but add 3 cubes of fermented bean curd when cooking enough beans to serve 4 persons.